Changes in Wheat Kernel Proteins Induced by Microwave Treatment

We treated wheat kernels to the Gluten Friendly™ process, and verified the quality of gluten proteins in the flour by liquid chromatography (SE-HPLC) and gel electrophoresis (SDS–PAGE). Gel electrophoresis did not show significant differences compared to conventional flour. However, gliadins from Gluten Friendly™ flour showed significantly reduced cross-reactivity with the R5 antibody, which recognizes the most toxic gluten sequences in celiac disease. Gluten Friendly™ dough was solubile in a saline solution, but could be shaped and leavened similar to dough from conventional wheat flour.